Wash and trim a fresh red beet and place in a heavy saucepan. Cover with water and bring to a boil. Reduce to a simmer and cook for 30 minutes or until fork-tender. Drain and cut into cubes. Combine the cubed beet, chopped apple, crystalized ginger, chipotle powder and water in a blender; pulse until smooth. If using sea salt, moisten the rims of four cocktail glasses and press into salt spread on a plate. Spoon about 2 ounces of the beet puree into cocktail glasses filled with ice. Divide honey among glasses. Top off with 2 ounces tequila and 4 ounces soda water in each glass. Garnish with sprigs of fresh rosemary or thyme, if desired.